Whole Wheat Vegan Chocolate Chip Cookies
Healthier homebaked whole wheat vegan chocolate chip cookies. Crispy on the outside, soft and chewy inside.
Equipment
- 2 bowls
- measuring cups and spoons
- spatula
Ingredients Needed
- ¾ cups natural brown cane sugar
- 1½ cups whole wheat flour (or all-purpose flour)
- ½ tsp baking soda
- 1 tsp salt
- 1/2 cup coconut oil (or canola oil, grapeseed oil)
- 1/2 cup non-dairy unsweetened milk (I use oat milk)
- 1 tsp vanilla
- 1/2 cup dairy-free chocolate chips
Instructions
- In a medium-size bowl add liquid ingredients including sugar. Add sugar, coconut oil, non-dairy milk, and vanilla. Mix until everything is combined and sugar is almost dissolved.
- In a separate bowl, sift and mix together whole wheat flour, baking soda, and salt.
- Add the dry ingredients to the liquid mixture and mix well. Add the chocolate chips and have it fold well in the dough.
- Chill the dough in the fridge for about 1-2 hours or in the freezer for 30 minutes so that the dough mixture is easier to scoop and doesn't stick.
- While waiting you can start to preheat the oven to 350F or 180C.
- Prepare your baking tray and put in parchment paper or silicone sheet.
- Using an ice cream scoop, scoop the dough and put in the baking tray giving enough space.
- Bake for about 15-18 minutes.
- Remove from the oven and place in a cooling tray. The cookies are still not ready to be eaten. Allow it to completely cool before eating.
- Once it is completely cool, serve and enjoy.
- For leftovers, transfer in a cookie jar or airtight container.
- The cookies can last for up to 3 days or a week and longer if kept in the fridge.
Notes
Recipe Notes
- Baking the cookies for about 15 minutes, it’s a little crispy outside and soft and chewy inside.
- Baking for about 18 minutes it has the right crispiness outside and still soft and chewy inside.
- Baking it for about 20 minutes or more it has this nice crispy texture outside and a little soft inside.
- Once you remove the cookies from the oven let it cool for 20-30 minutes because during this time the cookies are still settling or cooking inside.
- Enjoy these whole wheat cookies with a cup of hot chocolate or milk.
- I have not tried this recipe with gluten-free flour but if you have a well-tested gluten-free flour you can also use that to make these chocolate chip cookies.
